Orecchiette with Cauliflower
(Orecchiette con Cavolfiore)
Ingredients:
1 large cauliflower, about 2 and 1/2 lbs, green leaves removed
5 whole anchovies packed in salt, boned and rinsed, or 10 anchovy filets packed
in oil, drained
2 large cloves garlic, peeled
20 sprigs fresh Italian parsley, leaves only, finely chopped
1/2 cup extra virgin olive oil
1 lb dried Orecchiette pasta
1/2 tsp hot red pepper flakes
Coarse salt
Freshly ground black pepper
Directions:
Place the cauliflower in a large bowl of cold water and soak
for about 1/2 hour.
Bring a large pot of cold water to a boil.
Add salt to taste.
Cut cauliflower into florets, discarding stems.
Place the florets into boiling water with garlic and cook for 3-5 minutes.
Drain cauliflower, reserving cooking water.
Transfer to a bowl until needed.
Discard garlic.
Heat olive oil in a large casserole over medium heat.
Remove from heat, add anchovy filets, and mash with a fork.
Bring cauliflower water back to a boil.
Add pasta to boiling water, cook until 'al dente', about 10-12 minutes), and
drain.
Transfer pasta to casserole with anchovies, stir over medium heat.
Add cauliflower, salt, and pepper and cook for 1-2 minutes.
Add red pepper flakes, parsley, and serve. Serves 4.